Seafood boil seasoning is added to the giant pots of boiling water used for traditional seafood boils.  The contents of a seafood boil pot vary depending on where in the US you are, but can include Dungeness crabs, crawfish, shrimp, wild prawns, corn on the cob, new potatoes, onions, smoked sausage (particularly andouille) and/or clams (we recommend live manila clams).  Presentation and silverware are traditionally unimportant with boils, and the finished food is simply dumped out onto a table covered with butcher paper or newspaper.

Because we’ve used dried tepin chilies in this recipe, it is hot at first, but that heat quickly fades into a complex melange of spice.  For a less savory, more spicy seafood boil seasoning, consider using one of our longer-burning or stronger bulk dried chilies (decide using our dried chile heat scale, or just take things to the max with dried ghost chilis).

Ingredients: 
2 cinnamon sticks, broken into small pieces
1 tbsp celery seeds
1 tbsp onion flakes
1 tsp cloves
1 tsp whole allspice
2 tsp dried oregano
1 tsp juniper berries
1 tsp mace
1/2tsp dill pollen
3 tbsp + 1 tsp mustard seeds
4 tbsp tellicherry peppercorns
1 tbsp salt
5 dried tepin chilies
1 tbsp ground ginger
8 bay leaves

 Directions:

1. Combine all ingredients in a coffee grinder, electric spice grinder or a blender and process to a powder.
2. Package in an airtight container and store in a cool, dry place for up to 4 months.
3. Add the entire batch to the water for your next seafood boil and enjoy the results!

Makes about a 1/2 cup.